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Curried Black Rice with Vegetables

"We served a variation of this rice at my restaurant, Grappa. The cooking methods are decidedly French but reflect the influx of Asian culture in the south of France after the Vietnam War. We served this with pan-roasted halibut, a reduction of the aromatic broth, and finished the dish with crème fraîche."—Chef Lynne Gigliotti
CurriedBlackRice-Vegetables-F

Ingredients

Aromatic Stock

Makes 4–6 Servings

  • 1/4 cup unsalted butter
  • 4 shallots
  • 1 cup diced well-washed leeks
  • 1 cup diced carrots
  • 2 tbsp peeled and finely chopped ginger
  • 4 kaffir lime leaves
  • 2 tbsp finely chopped lemongrass
  • 1 tbsp curry powder
  • 1 tsp saffron threads
  • 2 tbsp ground turmeric
  • 1 cup Quady Electra Orange Muscat wine
  • 1/2 cup mirin
  • 3 cups chicken broth
  • 1 cup coconut milk

Forbidden Rice Pilaf

  • 1 cup forbidden rice (black rice)
  • Salt, as needed
  • 1 cup small-dice onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 1 oz peeled and finely chopped ginger
  • 1/4 cup unsalted butter
  • 3 cups hot aromatic stock (see above)
  • Freshly ground black pepper, as needed
  • 1 stalk lemongrass, crushed and tied into a bundle
  • 2 kaffir lime leaves

Garnish

  • 1/2 cup carrots, cut into fine dice and blanched
  • 1/2 cup celery, peeled, cut into fine dice, and blanched
  • 1/2 cup leeks, well washed and cut into fine dice and blanched
  • 1/2 cup peeled and seeded tomatoes, diced
  • 1/4 bunch chives, chopped

Directions

  1. To make the stock: In a large sauce pot, melt the butter. Add the shallots, leeks, and carrots and sweat over medium heat until tender and aromatic, 6 to 8 minutes. Add the ginger, lime leaves, and lemongrass. Add the curry powder, saffron, and turmeric.
  2. Add the wine, mirin, and broth and slowly reduce by half.
  3. Add the coconut milk and slowly reduce by half.
  4. Strain through a fine-mesh sieve and reserve the stock for cooking the rice.
  5. To make the rice: Preheat the oven to 350°F.
  6. Blanch the rice in about 4 cups of boiling salted water for 5 minutes; this will reduce the cooking time. Drain and cool.
  7. In a large sauce pot, sweat the onion, carrot, celery, and ginger in the butter over medium heat, making sure they do not color.
  8. Add the rice and parch for 1 minute in the pot. Add the hot aromatic stock and butter and season. Add the lemongrass and lime leaves and establish a simmer. Cover and place in the oven for about 1 hour or until all the liquid has been absorbed.
  9. Remove from the oven and let sit for 10 minutes. Add the vegetable garnish and the seasoning. Serve warm.

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